1 hour ago, Robenco15 said:Figured out I can fit a 20” pizza in my oven so here I am making a legitimate NY style pizza to 20” and it’s incredible. The trick is a pizza screen (gasp!) on top of the steel to help set the bottom and crust for the first 3-4 minutes and then sliding it off and putting it directly onto my 16x16 steel for the final 4-5 minutes. This was the Mod Pizza NY Master Dough with Poolish with the hydration brought down to 62%. Dough ball was 982g, so still too big. Going to multiply everything by 0.8 and see where we are there.
Snapped my pizza cutter 🤣 worthy pizza to lose it on!
20" oven depth - wow. My pizza steels are only 14x16, and that's pretty much all I can do in my current ovens. I'm not sure about the Bertazzoni coming next week, but I'm pretty sure it's not 20".
